INGREDIENTS:

Olive Oil
Onions and/or garlic
Salt & Pepper
Tofu
Turmeric
Cumin, Coriander
Nutritional Yeast
Spices and herbs of choice (basil, oregano, etc.)

Optional:
Ginger
BBQ Sauce

PREPARATION

1) Drain tofu and scramble it in a bowl, so that it looks like scrambled eggs
2) Sautee onions and/or garlic in a wok with oil (optional: add minced ginger)
3) Add scrambled tofu and stir
4) Add just enough turmeric to give tofu a yellow tinge so it looks like scrambled eggs
5) Add salt, pepper, nutritional yeast, cumin, coriander, and any other spices and herbs of choice (have fun with it!)
6) Let cook for 10min, stirring frequently.
7) Serve!

“Not eating meat for one day is one day of compassion. Not eating meat for six days is six days of compassion. Not eating meat for ten days is ten days of compassion. This is a way to cultivate our sympathy, kindness and compassion.”

MASTER SHENG YEN

INGREDIENTS:

Zucchini
Onions
Salt / Pepper
Basil
Plant-based Milk

Optional:
Nutritional Yeast
Tofu or Cornstarch

PREPARATION

1) Sautee onions.
2) Add zucchini, basil, and sprinkle with salt and pepper.
3) Stir and sauté at highest temperature for a few minutes
4) Add enough milk to create a bottom layer of about an inch or so.
5) Continue stirring until it boils. Lower flame to medium and cover pot.
6) Cook for 20min or whenever zucchini look cooked.
7) Blend soup.

Notes:
– If soup is too runny, add tofu or cornstarch and blend.
– If you want to add a cheesy flavor to the pesto, add Nutritional Yeast (or parmesan cheese, if not vegan).

6c flour (white, whole wheat, or a mixture of both)
1T active dry yeast
1T salt
2.5c warm water
A few spoonfuls of olive oil (optional)

PREPARATION

1) Mix yeast with water and set aside. Preheat oven to 400 degrees.
2) Combine flours and salt in a large bowl. Keep in mind that the dough can triple in size, so make sure the bowl is large enough.
3) Mix yeast water into flour/salt mixture and stir until the dough forms together into a solid mass. If it seems too wet, add more flour and continue stirring. When finished, the dough should still be slightly tacky to the touch; try to avoid making the dough too dry. Note that whole wheat dough needs slightly more water than white dough.
4) Knead dough for 10-15 minutes, using either a large, flat kitchen utensil or well-floured hands.
5) Cover bowl and set aside in a warm place to rise. Check in 1 hour; if dough seems at least doubled in size, it’s ready for the next step. If not, let it sit for another 30 minutes or so.
6) Using a serrated knife or razor blade, slice the dough ball in half. Place each half on a floured surface, knead a few times, and shape into two loaves. Place each loaf on an oiled baking pan and make three decisive slashes in the surface with a serrated knife or razor blade. If you wish, you may baste the loaves with olive oil; if not, baste the surface with a very thin coating of warm water to keep the surface from drying out too fast.
7) Allow loaves to rise for about 45-60 minutes. When they appear about doubled in size, place in them in oven and bake for 25-30 minutes or until surface is golden brown. To encourage crust formation, you may wish to toss some hot water on the inside surfaces of the oven during the first few minutes of baking to fill the inside of the oven with steam.
8) Allow to cool for 5-10 minutes before slicing with a large serrated knife and serving. Extra loaves may be frozen and reheated later. Otherwise, consume within 3-4 days for optimum freshness.

1) Quiche Mix
Ratio is 1 cup chickpea flour : 1.5 cup water : 1 spoon oil
(To make a muffin pan or baking pan, use approximately Ratio x 4)
Turmeric (enough to give the Quiche a yellow tinge)
Nutritional Yeast
Salt, Pepper
Any spices you like

2) Filling
Any leftover roasted vegetables, ratatouille, or chunky soup

PREPARATION
1) Heat the Oven to its Max temperature (around 550 Fahrenheit).
2) Mix Quiche Mix ingredients in blender, or with a hand blender in a bowl.
Tip: this recipe is quite forgiving, so don’t stress too much about exact measures
3) Place a small spoonful of Filling of choice in each muffin opening on muffing pan, or scatter filling in baking pan.
Tip: don’t put too much filling, otherwise the frittata will be heavy and more difficult to remove from pans once cool.
4) Pour Quiche Mix on muffin pan / baking pan
5) Bake for 10 minutes.
6) Open oven to let steam out. Close oven and bake for 15 more minutes or when the frittata looks like its egg counterpart.
7) Let cool for at least 45 minutes outside of oven. (This is very important, otherwise the frittata will be gooey)

Notes:
– Serve this with a red sauce of your choice. The sauce will complement the ‘dryness’ of the recipe.
– This will last several days in fridge.